Dairy Free Salted Caramel Ice Cream
This delicious dairy free salted caramel ice cream recipe is made using unrefined sugars like coconut sugar + granulated monkfruit. A deliciously creamy coconut milk ice cream, it's the perfect low FODMAP dessert!
Equipment
- Ice Cream Maker or Electric Hand Mixer
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 1-2 tablespoon vanilla extract or vanilla bean paste adjust depending on the level of vanilla you prefer
- 1 tablespoon gelatin
- ½ cup coconut sugar or monkfruit if you need a low sugar option*
- ½ cup salted caramel sauce
- 1 teaspoon salt + 3 large pinches sea salt
Instructions
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla extract, coconut sugar, salted caramel sauce, salt and gelatin whisking again to combine.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- Spoon ice cream into pint containers and gradually add more caramel sauce in layers in between. Freeze for 2 hours for smooth + creamy ice cream if you'd like to enjoy immediately.
- For best results, allow dairy free ice cream to thaw 20 minutes at room temp for max scoopability!
Notes
If you do not have an ice cream maker yet + want to try to make this low FODMAP dessert at home without one, you can use an electric hand mixer instead.
Once your ice cream base has cooled, instead of adding it to an ice cream maker you will simply mix with the hand mixer until creamy before adding to a container with a lid. Note that your ice cream will not be as creamy and may crystalize. It is recommended to leave your dairy free ice cream out at room temperature for about 20 minutes to allow it to soften.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!